Slow Cooker Chicken & Sweet Potato Chili

Makes 8-12 servings          


2 lbs ground Chicken, browned

½ cup onion, chopped

3 tbsp, plus 2 tsp chili powder, divided

2 (28 oz) cans diced fire-roasted tomatoes

1 (15 oz) can low-sodium chicken broth

4 (oz) can green chiles, diced

¼ cup instant tapioca

2 tbsp low-sodium soy sauce

1 tsp dried oregano

1 tbsp onion powder

2 tsp garlic powder

1 tsp ground cumin

1 tsp crushed red pepper (optional, eliminate if sensitive to spicy)

1 medium sweet potato (about 10 oz), peeled and shredded

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can chick peas, rinsed and drained

Salt and black pepper, optional


  1. Brown ground chicken with onion and 3 tbsp chili powder. Place in slow cooker.
  2. Add tomatoes, chicken broth, tapioca, soy sauce, oregano, onion powder, garlic powder, cumin, sweet potato, diced green chiles, kidney beans and chick peas. Stir to combine.
  3. Cover and cook on low for 6 to 8 hours.
  4. Just before serving, stir in the remaining 2 tsp of chili powder. Season with salt and black pepper if desired.
  5. Top with cheese, green onions and serve with crackers. Enjoy!